Predicting Texture of Cooked Blended Rice with Pasting Properties
نویسندگان
چکیده
منابع مشابه
Cooked rice texture and rice flour pasting properties; impacted by rice temperature during milling.
Rice milling plays a key factor in determining rice quality and value. Therefore accurate quality assessments are critical to the rice industry. This study was undertaken to assess the effect of exposing rice to elevated temperatures during milling, on cooked rice texture and rice flour pasting properties. Two long (Cybonnett and Francis) and one medium (Jupiter) rice (oryzae sativa L.) cultiva...
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Calcium–fortified rice is normal rice fortified with calcium and processed by consecutive steps, i.e. infusion or soaking of the rice grain in a calcium salt solution, draining and drying. Heating during infusion causes pregelatinization of rice starch resulting in a change in the pasting properties of Ca-fortified rice. Pasting properties determine the cooking quality of rice. The purpose of t...
متن کاملPrediction of Long-Grain Rice Texture from Pasting Properties1
Textural attributes of cooked rice (100 samples) were predicted using pasting properties. Two textural attributes (hardness and stickiness) were evaluated by a texture analyzer and seven pasting-property parameters as well as profile data measured by a rapid visco-analyzer (RVA) were used to evaluate predictive models of the textural attributes using Partial Least Squares Regression. The textur...
متن کاملPrediction of Long-Grain Rice Texture and Pasting Properties From Starch and Protein Fractions
The objective of this study was to determine predictive models of rice functionality from protein and starch chemistry data. One long-grain rice variety (Cocodrie) was harvested from two fields in Arkansas. Rice was harvested from 8 locations in each field. Samples were then stored at 21oC/50% RH until equilibrated to a storage moisture content of 12%. Texture properties were measured using a T...
متن کاملEffect of Protein Disruption Using Proteolytic Treatment on Cooked Rice Texture Properties
Two long-grain rice (Oryzae sativa L.) cultivars (Wells and Francis) were harvested from Stuttgart, AR and Essex, MO at high (21.0–22.0%) and low (12.8–16.3%) moisture contents (MCs). Rice samples were soaked in distilled water, sodium phosphate buffer and sodium phosphate buffer with a 0.2% protease (PS) at 37C for 30 min before cooking. A uniaxial compression test was performed to assess cook...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2013
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2011.555899